Spiced Chickpea and Spinach Soup with a Hint of Lemon

This chickpea and spinach soup is warm, silky, and deeply satisfying in a homey way. The spices draw out the nutty depth of the chickpeas, spinach adds a fresh green lift, and a squeeze of lemon keeps the flavor vivid and clean. Perfect for a light lunch or dinner, this vegan soup comes together with very little effort and always tastes as though it simmered all afternoon.

Ingredients

• Canned chickpeas — 400g (14 oz), rinsed
• Fresh spinach — 150g (5 oz)
• Vegetable broth — 1L (4 cups)
• Yellow onion — 1
• Carrot — 1
• Garlic — 2 cloves
• Olive oil — 2 tbsp
• Tomato paste — 1 tbsp
• Sweet paprika — 1 tsp
• Ground cumin — 1/2 tsp
• Turmeric — 1/2 tsp
• Bay leaf — 1
• Lemon juice — 2 tbsp
• Fresh parsley — a few sprigs
• Salt and black pepper — to taste
• Chili flakes — a pinch, optional

Step-by-step recipe

1. Prepare the vegetables: dice the onion and carrot finely, then mince the garlic. Rinse the spinach well and pat dry; tear any large leaves.
2. In a heavy pot, warm the olive oil over medium heat. Cook the onion for 3–4 minutes until soft. Add the carrot and cook for another 3 minutes.
3. Stir in the garlic, paprika, cumin, turmeric, and tomato paste. Cook for 30–40 seconds, just until the spices bloom and become fragrant.
4. Pour in the vegetable broth, add the chickpeas and bay leaf, and bring to a boil. Reduce the heat and simmer for 12–15 minutes.
5. For a creamier texture, blend about half the soup with an immersion blender, or mash some of the chickpeas directly in the pot with a spoon. Stir well.
6. Add the spinach and cook for 1–2 minutes, just until wilted. Stir in the lemon juice, then season with salt and black pepper.
7. Serve hot, finished with chopped parsley and, if you like, a pinch of chili flakes. It is excellent with hearty whole-grain bread.

Nutrition

Calories	210 kcal
Protein	9 g
Fat	9 g
Carbohydrates	26 g
Fiber	7 g
Sugars	5 g
Sodium	720 mg

Tips and variations

• No blender: mash half the chickpeas with a potato masher right in the pot — the soup will turn thicker and more plush.
• Other greens: spinach can easily be swapped for chard, kale, or frozen spinach (thaw and squeeze out the excess moisture first).
• More heat: add a pinch of chili flakes or use smoked paprika for a subtle smoky finish.
• Heartier: stir in a handful of small pasta or quinoa and simmer until tender.
• Storage: refrigerate for up to 3–4 days. Freeze without the spinach and lemon juice, then add them when reheating.

FAQ

Can I use dried chickpeas instead of canned?

Yes. Soak 200g (7 oz) dried chickpeas for 8–12 hours, then cook until tender, about 45–60 minutes. Add the cooked chickpeas as directed; the soup will simply take a little longer overall.

What can I use instead of spinach if I do not have any on hand?

Chard, kale, young beet greens, or thawed, well-drained frozen spinach all work well. Add the greens at the end so they keep their color and freshness.

How can I make the soup even creamier without adding cream?

Blend most of the soup and stir in 1–2 tbsp tahini or white bean purée. It adds a silky, luxurious texture while keeping the soup vegan.